1” long ginger or galangal … skin peeled and roughly chopped
1tbsplemongrass pasteI have used but if you don’t have use zest of one lemon important don’t skip
3-4kaffir lime leaves- if not available just add ½ tsp of more lemon zest
1-2green chilliesadjust to your spice level
Salt to taste
¼cupspring onions both white and green partif not available use ¼ cup normal onions
1tbsppeanut / vegetable or sesame oil
For rest of the curry part
2cupsof assorted veggies approxI have used carrots, beans, water chestnut , bell peppers , broccoli, cauliflower
½cupcubed and steamed firm tofuI steamed it for 1 minutes covered with damp cloth in the microwave (optional )
2garlic cloves grated
1can of unsweetened coconut milk or around 1.5 cups
¼ to ½cupwater to use as needed
Salt to taste
2-3basil leaves roughly tornoptional
Grind all ingredients of thai curry paste until smooth
In a wok / pan heat up oil .
sautee garlic for 30 secs ,
add the veggies .. cook for 2 minutes .
Add 3-4 tbsp green curry paste, soy sauce . saute for a minute.
add coconut milk and water to thin the curry, add salt .
let the curry come to a simmer .
taste test and adjust seasoning or add more curry paste.
add tofu towards the end.
let the curry cook for 1 more minute .
taste test again .
Switch off the flame and add torn basil leaves.
Serve with piping hot steamed rice.
U can expedite the process of making this curry chopping the veggies a day before make and store green curry paste - keeps well in the fridge for a week and 2 months in the freezer. I didn't have thai basil when i decided to make this curry so I have used italian basil and which worked beautifully as well .
Veg Green Thai Curry https://www.carveyourcraving.com/best-vegan-green-thai-curry/